Eating the garden

Recently I’ve been making the fruits of my labor into delicious meals.


I don’t know where this love for pesto suddenly came from, but it’s really nice to be able to pick your own food and prepare it in the same day.  Thriving basil and parsley plants for the win!

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De Boles GF penne for me, 365 whole wheat spaghetti for him.

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Nuts, hemp seeds, basil, parsley, olive oil, plain almond milk, pasta water.

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Blended and blended until I got the texture (and flavor) I wanted.


I’m really trying to minimize wheat as best I can.  It’s aggravating me more than it did pre-pregnancy so now that I’m better able to control my food (meaning nausea isn’t dictating my meal choices) I’m sticking to FODMAPs friendly foods again. 

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Gluten free pasta is definitely different than regular pasta in terms of cooking.  From what I’ve learned, the best method is waiting until the water has reached a full boil and watching it closely.  If you don’t drain the water and toss it in EVOO at JUST the right moment you’re screwed.  It goes from al dente to mush pretty quickly.


I missed the critical point because I had too many things going on (Kyle’s pasta, roasted tomatoes [below], and the pesto) at the same time.  So I had mushy pasta.  Oh well.  I made the whole box so that I could have the leftovers for my work days.


Oh, and about those tomatoes.  My sister guest posted about this a while back (I used the same method).


These are our tomatoes, tossed in olive oil, and sprinkled in salt.


Roasted in the oven at 350 degrees until they pop.  It was roughly 30 minutes I think.

Lemme tell you, these are GOOOOOD.  They get so sweet and have mega flavor.  Seriously, I may never eat raw tomatoes again, they were that good.


Leftovers of everything made their way into my lunch box.


Looks like an Italian flag. 


What else?  Home-made banana pancakes for breakfast and snacks galore.  Banana, Glutino pretzels (from my Swanson order – love these things!!), nuts, candied ginger and I can’t remember what else.

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Here’s the scene at 6 am.  As you can see I still have quite a few pancakes left!  Bulk pancake-ing before the work week starts has been a huge win for me.

And this time I only ate 1 1/2 before work.  I ate the other few in a couple different mini grub sessions. 

Next day, same story.


Same lunch and breakfast. 


The snacks were different(ish) with apple slices and raw pecan butter.

As well as a banana, smokehouse almonds, and Glutino pretzels.


Happy garden eatin!

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Comments (13)

  1. hippierunner

    I’m salivating looking at those tomatoes- I know they taste amazing! I love picking my own tomatoes and then roasting them (or doing it stovetop) and then eating them on toast.

  2. Red Deception

    OMG I’ve been craving pesto like a crazy person – I think today’s the day I chop up all that basil and make it into something delicious 🙂

  3. Becky (have turtle will travel)

    I made my first attempt at gardening this year. (Of course it’s after I sell my house and move into a 2nd floor apartment with only a balcony, because that makes sense, right?) I have had soooooo many cherry tomatoes that I’ve been giving them away by the handfuls! Nothing better than a fresh corn/bean/tomato salad in the summer.

  4. Lolita

    The pesto and tomatoes look amazing! How wonderful to have such yummy fresh goods from your own garden x

  5. Courtney

    I really like Tinkyada GF pasta. You should look into that. It holds up much better during cooking than other GF pastas do.

  6. Arlene @

    When you make your pancakes ahead, do you freeze them and thaw? Or just fridge and reheat?
    I’ve been wanting to make a giant batch of pumpkin pancakes and freeze them up, but I have no idea how well pancakes freeze.

  7. Elise (Post author)

    i dont know why stovetop never occurred to me. duh! ill try that method soon 🙂

  8. Elise (Post author)

    funny how things work out like that huh.

    we sold all our fans (after lugging them in two different moves across country) and now we are kicking ourselves since its hotter than hell upstairs and our AC is pathetic. we literally had 4 at one point and took them from SF to philly to NYC to LA…only to ditch them in our second LA move…so stupid.

    ps a white bean, corn, tomato salad sounds DIVINE right now!!!

  9. Elise (Post author)

    its so pricey though!!

  10. Elise (Post author)

    these ones i just kept in the fridge. in one big tupperware. they lasted a couple of weeks no problem.
    in the past, ive frozen pancakes too and it works well. just thaw them overnight in the fridge the night/day before you want them. when i did freeze them, i did it in individual tupperwares so i didnt have to pry them apart or anything.

  11. Heather @ Kiss My Broccoli

    Ok, not gonna lie, I was totally reading every word of this post and I was like, “Mmm, pesto!…Yum, Brazil nuts and hemp seeds…hmm, wonder why she’s minimizing wheat?…’pre-pregnancy’…wait, WHAT?!” ….OMGOMGOMG!!!! I feel like the worst bloggy friend ever! How far along are you?! Congratulations! Ahhh, I’m so happy!! OMG!

  12. Tt in nyc

    I got a gf corn pasta at trader joes for just like $2 a bag! And it was seriously awesome… I dont eat gf but was curious, so worth finding!

  13. Elise (Post author)

    ive seen that one! glad to know it gets the stamp of approval!!

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